冬菇焖海参鱼鳔Braised Mushrooms, Sea Cucumber & Fish Maw

200 g         Dried Shiitake Mushrooms(花菇), soaked till soft
100 g         Dried Fish Maw(鱼肚), blanched in hot water
500 g         Sea Cucumber(海参)
1 Bulb        Garlic
3 Slices      Ginger
2 tbsp        Mushroom Sauce
2 tbsp        Light Soy Sauce
600 ml        Hot Water
Method:
1. Soak dried shiitake in warm water, when the mushroom soften squeeze them dry to remove excess water and marinade with sugar, onion oil & mushroom sauce, set side.
2. Rinse and scrap away any dirt from the sea cucumber and set aside.
3. Bring a pot of water to boil, blanched fish maw for about 3 minutes till soften, remove and soak in water for later use.
4. Heat up a big frying pan or pot, sauté garlic and ginger with 1 tablespoon of oil till fragrant, add in mushroom and cook for another 1 minute or more.
5. Next add in the sea cucumber and fish maw stir till the mixture is well mixed.
6.  Add in enough hot water to cover the mixture, stir in mushroom sauce & light soy sauce.
7.  Cover and let the mixture simmer on medium heat till mushroom, sea cucumber & fish maw soften.
8.  Add in cornflour and water mixture to thicken the gravy.